Thursday, May 28, 2009

Food For Thought Thursdays: Vanilla Bean Shortbread with Berries and Whipped Cream

I found the most amazing strawberries and blueberries at the market this week. I've made the best smoothies but I want to try something a bit different for the weekend. This week's recipe is something light, fruity and absolutely delicious! Enjoy!

Vanilla Bean Shortbread
from Cooking Light May 2009 and online

Makes 32 servings (serving size: 1 piece)


* Cooking spray
* 9 ounces all-purpose flour (about 2 cups)
* 1/4 cup cornstarch
* 1/4 teaspoon salt
* 1/2 cup butter, softened
* 1/2 cup canola oil
* 1/2 cup sugar
* 1 vanilla bean, split lengthwise (or 1 TBL Vanilla Bean Paste)


1. Preheat oven to 350°.

2. Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.

4. Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness. Discard plastic wrap. Bake at 350° for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.

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